Email to Cat      

Bacon and Crab Cups

Source of Recipe


Nicole Rees



List of Ingredients



• 15 mini phyllo cups
  
• 2 strips thick-cut bacon
  
• 1 very small shallot, peeled and minced (about 1/4 cup)
  
• 1 (3-ounce) package cream cheese, softened
  
• 2 Tbsp mayonnaise
  
• 1 Tbsp snipped fresh chives, plus more for garnish
  
• 1/4 tsp Worcestershire sauce
  
• 1/8 tsp cayenne pepper
  
• 4 ounces shelled cooked fresh crabmeat
  
• Smoked Spanish paprika for garnish
  






Instructions



1. Preheat oven to 375° F. Place the phyllo cups on a baking sheet.
   In a small skillet, cook the bacon over medium heat until crisp, turning once, about 5 to 7 minutes. Drain the bacon on paper towels. Remove all but 1 tablespoon drippings and return the pan to medium heat. Cook the minced shallot in the drippings until tender, stirring often, about 5 to 7 minutes. Set aside.
   
   
2. In a small bowl, combine the cream cheese, mayonnaise, chives, Worcestershire sauce and cayenne until smooth and creamy. Crumble the bacon and gently stir into cream cheese mixture along with the shallots and crabmeat. Taste and adjust seasonings, adding a little salt if necessary. Using a small spoon, divide the mixture evenly among the phyllo cups. (The mixture will be generously mounded.)
   
   
3. Place the filled cups into the oven and bake for 7 to 10 minutes until the filling is hot and the shells are crisp. Garnish with smoked paprika and snipped chives, and serve warm.
   
   Makes 15 appetizers.